Latest News | 12 Sep 2023 | By Sun International

International Chef's Day | Sibaya

Maple Smoked Lamb Chops with Potato Rosti, Seasoned Veg, Butternut & Beetroot Puree | Photo by Sun International

Celebrate International Chef’s Day
with Our Exclusive Summer Menu at Sibaya

In honour of International Chef's Day, we’re excited to introduce a limited-time menu crafted by our talented Chefs to celebrate the flavours of summer. Each dish reflects the creativity and passion of the chefs behind it - available à la carte exclusively at participating properties.

WHEN: 20 October – 20 November 2024

WHERE: Sibaya Privè lounge, Maslow Lacuna Bistro, Boardwalk Privè lounge

Nokulunga Ngubelanga Chef De Partie at Sibaya

Don't miss out on this seasonal experience!

Access Exclusive Recipes: Try these summer-inspired dishes at home.

Meet the Chefs: Learn about the culinary minds behind each creation.

Vote for your favourite Dish on Facebook

Try Chef's Maple Smoked Lamb Chops with Potato Rosti, Seasoned Veg, Butternut & Beetroot Puree Recipe

Ingredients

200g Lamb Chops
150g Potatoes
50g Cauliflower
50g Broccoli
45g Carrots
10g Parsley
10g Coriander
30g Garlic
5g Salt
5g Black Pepper
50g Butter
BBQ Sauce 50ml
10ml Maple Smoked
55g Beetroot
10ml Cream

Method

In a bowl marinate the lamb in BBQ Sauce, maple syrup and seasoning set a side.
Rosti
- In another bowl peel the potatoes and grate them wash the grated potato and drain the excess water, add seasoning with garlic, butter, cream, coriander, and parsley.
- Place into a medium heat frying pan and cook for 6 mins on either side until golden brown and the potato is cooked fully in the center.
Vegetables Blanch the vegetables and sauté in butter for 1 min with seasoning.
Lamb Grill the lamb on an open flame for 3 mins each side and set aside to rest.
Purees Pea Boil frozen peas for 5 minutes drain whilst hot and blend till smooth set aside.
Beetroot Boil the beetroot for 20 mins strain from the water boil and blend till smooth set aside.
Plate the rosti on the base of the plate followed by the purees on the side placed on top of the rosti and finishing off with the veg and drizzle with lamb sauce on top.